كولومبيا نيستور لاسو أومبيليغون - مقاهي فقط

The thermal shock processing really makes a difference—every sip has this bold intensity that lingers without turning bitter. I've brewed it both as a pour-over and espresso, and the sweetness stays remarkably layered through both. Best bag I've bought all year.

That layered sweetness hits right after the intense first sip, and it lingers in a way that makes you slow down and enjoy the cup. I brewed it in a V60 and it was the most dessert-like coffee I’ve had in months.

The thermal shock process really shows—this Ombligon is intense but the sweetness cuts through every sip, just layers on layers. I brewed it as a pour-over and honestly it’s the most memorable cup I've had all month, no question.